Preheat the oven to 450°F (232°C). Line a large baking sheet with parchment paper or foil.
Prepare the chicken: In a bowl, combine chicken, garlic, ginger, and 1 tsp kosher salt. Toss to coat evenly. Set aside.
Roast the veggies: Spread broccoli florets and diced sweet potatoes on the prepared baking sheet. Drizzle with 1 tbsp coconut oil and season with ½ tsp kosher salt. Toss to coat and arrange the vegetables in a single layer. Roast for 20-25 minutes, shaking the sheet halfway, until the vegetables are tender and slightly crispy. Remove from the oven.
Cook the aromatics: Heat 1 tbsp coconut oil in a large skillet or Dutch oven over medium-high heat. Add the sliced onion and bell pepper, seasoning with a pinch of salt. Stir frequently and cook for 3-4 minutes until tender-crisp. Transfer to a plate and set aside.
Cook the chicken: Add the remaining 1 tbsp coconut oil to the same skillet. Once hot, add the marinated chicken and cook for 4-5 minutes per side until browned and nearly cooked through.
Make the curry: Stir in the green curry paste and cook for 2-3 minutes, allowing it to brown slightly. Add both cans of coconut milk, stirring to combine. Bring to a simmer and cook for 10 minutes.
Finish the curry: When the roasted veggies are done, add them to the skillet along with the cooked onion and bell pepper. Stir in spinach until wilted, then squeeze in lime juice. Remove from heat.
Serve: Spoon the green curry over your choice of rice (or quinoa, or cauliflower rice). Top with fresh cilantro, Thai basil, and additional lime wedges if desired. Enjoy!